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Coconut Butter (from May 2015 meeting Ways with Coconut)

posted May 19, 2015, 7:18 PM by Brian Holden   [ updated May 24, 2015, 5:50 PM by Kapitiherb society ]

Smooth and Creamy Coconut Butter.

(Recipe by Sonia!  The Health Foodie)


·         6 cups unsweetened shredded coconut

·         ½ cup coconut oil

·         ¼ tsp Himalayan salt


1.       Add all the ingredients to the bowl of a food processor and process for a total of 8-10 minutes until creamy and fairly liquid. You will have to stop and scrape the sides a few times, but it shouldn’t be too often.

2.       Force the coconut butter through a fine mesh sieve by pushing it down with a ladle or rubber spatula.

3.       Place the coarser butter that stayed in the sieve back in to the processor and process it for few more minutes until it becomes liquid again.

4.       Force through the fine mesh sieve once again. You can repeat this process one or two more times, just to make sure you get the most out of your coconut.

5.       Pour the smooth butter into a glass jar and put it away to give it time to set, at least 24 hours.

6.       By all means do not discard the grainy butter; keep it in a separate jar and use it as a garnish for pancakes, muffins, scrambled eggs, salads... let your imagination run wild!


During the warmer months of summer your coconut might remain liquid even after sitting for a while. If that happens simply place it in the fridge for an hour or two and give it a good stir. This should give it a nice spreadable consistency.